Bacon and Jalapeno Deviled Eggs colored for Christmas

Name: Bacon and Jalapeno Deviled Eggs colored for Christmas
Total time: 900 s
Yield: 12 servings
Cuisine: American
Ingredients: 6 large hard boiled eggs, peeled; 1/4 cup mayonnaise; 1/4 teaspoon dijon mustard; 1/8 teaspoon sugar; 1 small red or green pickled jalapeno pepper, chopped, seedes removed for a milder flavor; 1 teaspoon the juice from the jalapeno jar; Red and green food coloring as needed; 4 slices bacon cooked crisp and crumbles; 1 green onionm sliced; to taste salt and pepper

fenway @Fenway

This is a festive deviled egg recipe for the holidays! The recipe itself can be served all year long without coloring them. These put a spicy twist on the deviled egg!

fenway @Fenway

This is a festive deviled egg recipe for the holidays! The recipe itself can be served all year long without coloring them. These put a spicy twist on the deviled egg!

Saved

Ingredients

15 mins

12 servings

6large hard boiled eggs, peeled
1/4 cupmayonnaise
1/4 teaspoondijon mustard
1/8 teaspoonsugar
1small red or green pickled jalapeno pepper, chopped, seedes removed for a milder flavor
1 teaspoonthe juice from the jalapeno jar
Red and green food coloring as needed
4 slicesbacon cooked crisp and crumbles
1green onionm sliced
to tastesalt and pepper

Saved

Steps

15 mins

1

Cut each egg in half, lenghwise
2

Remove egg yolks to a bowl and mash with mayonnaise, mustard,sugar , jalapeno jalapeno juice, salt and pepper
3

Dye eggs red and green
4

Have 2 bowls ready and fill each with 1 cup of hot water. Add 1 teaspoon white vinegsr to each bowl. Add 1 teaspoon green food color to one bowl and stir. Add 1 teaspoon red food color to the other bowl and stir. Add half of egg whites in red bowl and half in green bowl. Let sit in dye about 2 minutes.
5

Remove them and dry them
6

Fill whites with egg yolk mixture
7

Top with crisp bacon and green onione

Saved

Cooksnaps

Saved

fenway @Fenway

on December 16, 2015 16:35

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.